CADBURY MINI EGGS EASTER COOKIES
I love how these cookies turned out – thick, chewy and, chocolatey and not too sweet. I love the pretty colors of the mini eggs and I love the crunch it gives.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
Ingredients
- 2 ¼ cup (295) g all-purpose flour
- 1.5 tsp corn flour
- 1 tsp baking soda
- ½ tsp salt
- 1 egg + 1 egg yolk at room temperature
- ½ cup not packed (82 g) soft dark brown sugar, you can use light brown or the regular brown sugar
- ¼ cup (55 g) white granulated sugar
- ¾ cup (180 ml) melted and cooled unsalted butter
- 2 tsp vanilla extract
- 150 g Cadbury mini eggs
- 100 g chopped chocolate or chocolate chips I used dark but you can use whatever you prefer
Instructions
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Preheat the oven to 325 F. Prepare a baking sheet lined with parchment paper.
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In large bowl, add flour, salt, baking soda, and corn flour. Mix and set aside.
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In another bowl, add egg, egg yolk, brown and white sugar, melted butter, and vanilla extract – mix. Add this mixture to the dry ingredients, and then mix.
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Add the chopped chocolate (or chocolate chips) and mini eggs; mix again using a spatula.
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Using a regular sized ice cream scooper, scoop out the dough and arrange them on the prepared baking, sheet, leaving 2 inches apart from each other.
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Bake in a preheated oven at 325 F for 13-15 minutes or until bottom is lightly browned. Let the baked cookies stay in the pan for about 5 minutes before moving to a cooling rack.
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The cookies stay amazing up to 5 days stored in an air-tight container. These can also be kept in the fridge to stay longer and can be reheated in a microwave for a few seconds before enjoying.
Recipe Notes
- I used 70% mild dark chocolate and chopped them. You can use milk or white chocolate but this may affect the sweetness of the cookies.
- You can also make the cookie dough ahead of time and bake the next day.
- Regular brown sugar can be used instead of dark brown sugar.